Baby Bok Choy And Shiitake Mu Shu Wraps

Serving 6 people

45 min


  • baby bok choy ¾ lb. baby bok choy, thinly sliced (4 cups)
  • balsamic vinegar 1 tsp. balsamic vinegar
  • carrots 2 medium carrots, cut into matchsticks (1 cup)
  • eggs 2 large eggs
  • garlic 2 cloves garlic, minced (2 tsp.)
  • green onions 3 green onions, thinly sliced
  • hoisin sauce Hoisin sauce, for garnish
  • low sodium soy sauce 2 Tbs. low-sodium soy sauce
  • sesame oil 2 Tbs. toasted sesame oil
  • shiitake mushrooms ½ lb. shiitake mushrooms, thinly sliced (from 5 large mushrooms)
  • tofu 5 oz. smoked tofu, sliced into matchsticks
  • wraps 12 warmed mu shu wraps or tortillas
Add to Shoping List
Order Ingredients Now

How to make it

  1. Heat nonstick skillet over high heat, and coat with cooking spray.
  2. Whisk eggs in small bowl with 2 Tbs. water; season with salt and pepper.
  3. Pour eggs into skillet and tilt pan so egg forms thin layer. Cook 2 to 3 minutes, or until eggs are set. Flip carefully with large spatula, and cook 1 minute more.
  4. Transfer eggs to cutting board, and slice into thin ribbons.
  5. Heat same skillet over medium-high heat and add sesame oil.
  6. Add mushrooms, and sauté 5 to 7 minutes, or until softened. Stir in bok choy, carrots, and green onions, and cook 3 to 4 minutes, or until vegetables are crisp-tender.
  7. Add garlic and sauté 1 minute more, then add soy sauce and vinegar. Season with salt and pepper.
  8. Add tofu and egg ribbons to skillet and cook 2 minutes more or until heated through, tossing carefully.
  9. Transfer to bowl.
  10. Serve with mu shu wraps and hoisin sauce.